Serves: 8
Total Calories: 395

3 (10-ounce) packages spinach chopped
1/2 cup onion finely chopped
3 tablespoons butter or margarine
2 cups white rice cooked
1 (10 1/2-ounce) can cream of chicken soup condensed
1/4 teaspoon black pepper
4 ounces sharp cheddar cheese shredded (about 1 cup)
8 eggs

At least 1 hour or up to 24 hours before serving: Generously coat a 13 x 9 x 2-inch baking dish with non-stick spray.

Cook spinach according to package directions. Squeeze dry set aside.

Meanwhile, in a 3-quart saucepan over medium heat, saute onion in butter until softened. Stir in rice, soup and pepper. Remove from heat. Stir in cheese and spinach. Spread in baking dish. If making ahead, cover with foil and refrigerate up to 24 hours.

About 45 minutes before serving: Preheat oven to 350° for 10 minutes. Bake spinach mixture, uncovered, for 15 minutes stir. Make indentations on top for eight eggs. Crack one egg into each indentation.

Bake for 15 minutes. Remove from oven. Cover tightly with foil and let stand for 5 to 10 minutes or until eggs are set to desired doneness. Cut into squares. Serve immediately.

Nutritional Facts:

Serves: 8
Total Calories: 395
Calories from Fat: 130

More Recipes from the Best Brunches Cookbook:
Bacon And Sprouts Benedict
Basic French Omelet
Broccoli Cheese Squares
Brunch Burritos
Chicken Deluxe Tetrazzini
Crunchy Sausage Links
Easy Oven Omelet
Garden Frittata
Italian Omelet Filling
Making Omelets
Making Poached Eggs Ahead
Shrimp Mornay In Shells
Smoked Salmon Quiche
Sunny Eggs Florentine
Swiss Chicken Crepes
Testing A Skillet
Vegetarian Omelet Filling